Biotechnology & Food Engineering constitutes an interdisciplinary field which relies on elements from bioscience, chemical science, and process technology. Its primary focus is on developing and manufacturing products in the health, nutrition, and environment protection sectors. With enormous potential for growth and professional development, bio- as well as food technology are considered key disciplines of the 21st century. This is particularly due to the advancement of research in life sciences, which has, on the one hand, facilitated the developing of new diagnostic and therapeutic procedures in biotechnology and, on the other hand, guaranteed the supply of healthy food products in the area of food technology. The progress made in life sciences research has moreover contributed to the development of eco-friendly and efficient procedures in terms of renewable resources, renewable energy, and environmental engineering.
Fundamentals: Mathematics & natural science (24%)
Fundamentals: Engineering (15,5%)
special subjects: Biotechnology & Food technology (27%)
Elective subjects: Biotechnology & Food engineering (6,5%)
Academic research / R&D / internship (16,5%)
Business administration / English & social skills (10,5%)